Prospects for introducing into the culture wild species of the genus Allium L. food direction

Abstract

Almost all species of Allium L. come from the main center of species diversity of Allium L., which extends from the Mediterranean basin to Central Asia and beyond. Allium species are rich sources of biologically active compounds such as flavonoids, organosulfur compounds and saponins with beneficial effects on human health. Allium's genetic resources in Russia are a potential source of genes for expanding the genetic base of crops. The purpose of the work was to collect information on the diversity of food Allium L., their natural habitat, information on the biochemical composition and biological activity, traditional methods of use in food by different peoples and the prospect of introducing them into the culture. The review focuses on the most characteristic facts and important modern scientific information about representatives of the Allium L. food industry, which may even acquire pharmacological significance in the future. The review included databases such as Google Scholar, PubMed, Science Direct, SciFinder, WoS, RSCI, etc. Other online sources were used (Research Gate, National Center for Biotechnological Information (NCBI), Springer Nature Open Access, Wiley Online Library, etc.). The list of studied Allium species is presented according to the standards adopted in the International Plant Names Index (IPNI) or The Plant List. This study presents the natural habitat of edible onions, provides information on the biochemical composition and biological activity, traditional methods of food use by different peoples and the prospect of introducing them into the culture. For future activities in the field ofgenetic resources, serious efforts must be made to conserve Allium L., as part of the genus is at risk.

Keywords

• edible species of allium l.
• introduction
• biologically active compounds
• biological activity